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You are here: Home / blog events / #BundtaMonth: Glazed Orange Pumpkin Bundt Cake

#BundtaMonth: Glazed Orange Pumpkin Bundt Cake

October 3, 2012 By Laura 15 Comments

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Glazed Orange Pumpkin Bundt Cake

I know, I know. I just posted a bundt cake for Bundt A Month. So this probably seems like 2 bundts in one month. But see the thing is, last time I had just discovered the group and was baking along just like you can this month (see below). This month I’m in the door, as it were! I am part of the party! We–those of us who have joined the group and promised to post at the same time in the beginning of the month–are posting our October cakes and announcing the theme. So feel free to bake along!

Besides, you know it is not a hardship for me to make multiple bundt cakes in one month.

Orange Pumpkin Bundt Cake cooling in fleur de lis pan

Oh yeah, so what is the theme? I’ll give you three guesses but I bet you only need one. It is October after all. Pumpkin!

Glaze dripping off of Glazed Orange Pumpkin Bundt Cake

We enjoyed this cake more as a breakfast cake than we did as dessert. I don’t know why. I don’t seem to be as enthusiastic about pumpkin this year for some reason. Also, I am writing the instructions to include a little lemon juice in the glaze because with just orange juice it was a tad too sweet. The soft, moist, but not heavy texture of this cake is its strong point. It is lighter than more pumpkin cakes, lifted by 5 whipped egg whites. It would make an excellent palate to play with other flavor combinations, such as adding spices and/or removing the orange.

Sliced Glazed Orange Pumpkin Bundt Cake

 Although I get to be part of the fun, #BundtaMonth is Anuradha’s and Lora’s brainchild, so be sure to check out their posts at Baker Street or Cake Duchess. And if you want to participate, check out the guidelines below–you have until October 31!

Glazed Orange Pumpkin Bundt Cake

 

Glazed Orange Pumpkin Bundt Cake
Print
Glazed Orange Pumpkin Bundt Cake
Closely adapted from Regan Daley, In The Sweet Kitchen*
Course: Dessert
Cuisine: bundt cake
Author: TheSpicedLife
Ingredients
For the cake:
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 T orange zest I used zest of 1 orange plus some orange oil
  • 3 egg yolks
  • 5 egg whites
  • 1 cup pumpkin puree canned is fine; do not use pumpkin pie filling
  • 1 1/2 cups AP flour fluffed, scooped and leveled
  • 1/2 cup cake flour fluffed, scooped and leveled
  • 2 t baking powder
  • 1/4 t salt
For the glaze:
  • juice of one large orange
  • 1 T fresh lemon juice
  • 1 1/2 cups powdered sugar
Instructions
  1. Preheat the oven to 350 F. Grease a 9 or 10 inch bundt pan--this cake domes nicely, so one thing I learned is that a tube pan might have been nicer (so that it did not have to be turned upside down).
  2. Whisk together the flours, baking powder and salt. Set aside.
  3. Cream the butter and orange zest (or oil) until fluffy. Slowly add the sugar, creaming until light and fluffy again. Add the egg yolks, one at a time, beating well after each addition. Be sure to scrape down the sides of the pan as needed. Beat in the pumpkin puree.
  4. Gently stir the dry ingredients into the wet, in 3-4 additions. Set aside.
  5. Whip the egg whites until they hold soft peaks. Fold 1/4 of them into the cake batter. Then gently fold the remaining egg whites into the cake batter. Scrape into the prepared pan and smooth the top.
  6. Bake for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean and the sides of the cake are pulling away from the sides of the pan. Let cool for 10 minutes.
  7. Invert the cake onto parchment paper on a cooling rack. Flip a second time if you are using a tube shaped pan, but leave upside down if you used a bundt pan. Let cool completely before glazing.
  8. Whisk the glaze ingredients together. Place wax paper under the bundt cake and cooling rack (remove the parchment paper but leave the cake on the cooling rack). Pour the glaze over the cake--when it stops dripping, place a new piece of wax paper under the cake and squeeze the dripped glaze out of the wax paper onto the cake in a second layer. Repeat until you are happy with the cake or have used up the glaze. Let the glaze set before slicing.

 

*Note that I have owned In The Sweet Kitchen for many years (and love it), but there is a new, domestic version available. I have not checked it out.

Anuradha from Baker Street – Pumpkin and Chocolate Marble Bundt Cake

Carrie from Poet In The Pantry – White Chocolate Cranberry Pumpkin Bundt Cake

Deb from knitstamatic – Pumpkin Orange Cardamom Bundt

Dorothy from Shockingly Delicious – Spiced Pumpkin Pecan Bundt Cake with Maple Glaze

Kate from Food Babbles – Pumpkin Cream Cheese Bundt Cake

Katerina from Diet Hood – Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream

Karen from In The Kitchen With KP – Pumpkin and Nutella Bundt Cake

Lora from Cake Duchess – Pumpkin Streusel Bundt Cake with Pumpkin Glaze

Laura from The Spiced Life – Glazed Orange Pumpkin Bundt Cake

Renee from Magnolia Days – Pumpkin Pecan Bundt Cake

 

 

Filed Under: blog events, breakfast, bundt cakes, cakes, oranges, pumpkin Tagged With: #BundtaMonth, breakfast cakes, bundt, bundt cake, cakes, citrus, orange, pumpkin

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Comments

  1. Jen L | Tartine and Apron Strings says

    October 3, 2012 at 12:44 am

    Two bundts in a row? No problem! They look so delicious, I can eat them all up! It’s perfect for Fall…because we can hide the extra pounds in comfy, chunky sweaters! Hehehe…

    Reply
  2. baker street says

    October 3, 2012 at 1:53 am

    Orange and pumpkin is easily one of the best combinations. Your bundt looks absolutely gorgeous, Laura. Thanks for baking along with us. 🙂

    Reply
  3. Joanne says

    October 3, 2012 at 6:37 am

    I can definitely get behind making a pumpkin bundt this month! I’ve never seen pumpkin and orange paired together but am now intrigued!

    Reply
  4. Kate | Food Babbles says

    October 3, 2012 at 8:04 am

    I love your pairing of orange and pumpkin together! This looks just lovely.

    Reply
  5. Paula @ Vintage Kitchen says

    October 3, 2012 at 8:19 am

    Can you believe this is the recipe I baked and didn´t post? No wonder we had the same title, jajaja. But you did a better job and got a much taller cake! I did love the flavor.

    Reply
  6. Jocelyn says

    October 3, 2012 at 10:40 am

    This looks divine! I love the orange flavor paired with the pumpkin.

    Reply
  7. Deb @ knitstamatic says

    October 3, 2012 at 10:43 am

    Great minds! Orange and pumpkin is a great combination. I like your idea of using the egg whites to lighten the cake. I’m going to have to give that a try. Happy baking!

    Reply
  8. Kate@Diethood says

    October 3, 2012 at 11:50 am

    Delicious!! And I want your bundt pan. 🙂

    Reply
  9. Jackie @ Domestic Fits says

    October 3, 2012 at 5:15 pm

    That looks so good! And two bundts in a month is not too many, ever.

    Reply
  10. Renee says

    October 3, 2012 at 7:14 pm

    Oh! I have that same bundt pan. I always sprinkle it with powdered sugar to bring out the pattern/design and never realized how a glaze would make it beautiful too. Thanks for the inspiration!

    Reply
  11. Lora @cakeduchess says

    October 3, 2012 at 8:41 pm

    That’s funny and coincidental you and Paula baked the same bundt and I can’t wait to try it out. Orange and pumpkin are perfection to me in a bundt. gorgeous glaze too, Laura.:)Thanks for baking with us this month:)

    Reply
  12. Liz says

    October 4, 2012 at 1:53 pm

    Oh, I love pumpkin baked goods and all these pumpkin Bundts look fantastic. Love the addition of orange…yum, yum!

    Reply
  13. Nancy/SpicieFoodie says

    October 4, 2012 at 7:46 pm

    I love bundt cakes so for me there is no such thing as too many bundt cake recipes. This is a great combination of flavors. Thanks for sharing.

    Reply
  14. grace says

    October 5, 2012 at 4:58 am

    glazes never cascade as well as they do over a bundt cake–this one sounds terrific!

    Reply
  15. debbie says

    October 5, 2012 at 7:13 pm

    Bundt cakes are one of my favorites. This one looks delicious and perfect for this time of year.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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